Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1093 | 2012-06-24 16:03:29 | 53.51 | 84% |
| 345 | 2011-10-18 10:52:23 | 50.93 | 89% |
| 164 | 2011-08-13 14:10:23 | 49.69 | 91% |
| 161 | 2011-08-10 14:41:29 | 45.72 | 89% |